Stuffed zucchini

To prepare the stuffed zucchini, wash the zucchini under running water, dry them with a clean cloth, and cut off the top to form the lid 1. Score the inner perimeter with a small knife, then make an X in the flesh 2 and remove one segment at a time 3.

Next, scoop out the inside using a melon baller or teaspoon 4, creating a shell around ?” (1 cm) thick 5. This way, you’ll have both the lids and the shells ready to be stuffed. Season the insides of the zucchini 6 with salt and bake in the oven at 390°F (200°C) for 15 minutes.

In the meantime, prepare the filling: Place the ground pork 7 in a bowl and add the sausage, with the skin already removed 8, and the grated Parmigiano Reggiano cheese 9.

Then add the chopped zucchini flesh 10, the egg, lightly beaten 11, and the chopped breadcrumb 12.

Now add the chopped parsley, season with salt and pepper 13, and combine the mixture with your hands 14 until it’s even 15.

Grease a deep baking dish with a good glug of oil 16. Take the (cooked) zucchini and put them in the dish 17, then fill them to the brim with the stuffing you just made 18.

Put the lids in the dish as well and bake in a conventional oven preheated to 340°F (170°C) for around 60 minutes. Once the stuffed zucchini have gone golden and crispy on the surface 19, take them out of the oven and serve them up 20, placing the lids on top of the stuffing 21.